The secret to these scrumptious apple cider muffins lies in the process of reducing apple cider into a flavorful syrup, which gives the muffins a deep, moist, and distinctly fall twist. This liquid is then folded into a standard muffin batter warmly spiced with cinnamon, cardamom, and nutmeg for that classic cozy flavor. 

For a delightful extra crunch, you can easily stir a handful of chopped walnuts or pecans into the batter just before baking. Once baked, the muffins are brushed with butter and rolled in a simple cinnamon-sugar topping with lemon zest that cuts through the richness. 

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Your friends and guests will devour these flavorful, easy-to-make party snacks and appetizers that are guaranteed to disappear from the platter in no time. Join me and dive in to find your next party favorite! Whether you’re serving these for game day, tailgating, potlucks or parties–check the simple ingredients and see which recipe works for you?

The post 28 Party-Perfect Appetizers and Dips Guests Devour appeared first on Reluctant Entertainer.

I love a good chili recipe! Fall reminds me of slow cooker meals, earlier dinners with family and friends, and just an overall cozier feel to hosting.

When I think of cozy foods, I think of slow cooker and one-pot recipes, when you know you have a busy day ahead, or you don’t have time for dinner prep. This is where this Slow Cooker Pulled Pork Chili comes in handy!

Slow Cooker Pulled Pork Chili

You can shred the pork or leave it in chunks, like we did. Great either way! Each bowl is delicious served with cornbread, Southern Spoon Bread, and a fresh green salad. This recipe comes from The Foolproof Family Slow Cooker cookbook, by Valerie Brunmeier.

Why I love this recipe

• It’s a great “one pot recipe” that you can start making in the morning.
• Such a savory, delicious chili to serve for guests.
• Pork is reasonably priced, so this chili is more affordable.

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I love the layers of a cake. Some cakes are more complex than others, a bit more festive (for the season), elegant, or fancy. Some are mouth-watering in their simplicity, with one pretty garnish on top, like this delicious cake, that is made in my Pampered Chef stoneware pan. It is so incredibly fluffy, moist and easy to make!

Pumpkin Chocolate Texas Sheet Cake

With both pumpkin (spice) and chocolate- you can’t go wrong with this cake for the holidays. Plus, everyone loves a Texast sheet cake, right?! It’s light on the pumpkin, too.

Back to baking a cake. I’m not a baker. I’ve never had the attention span for fancy cake decorating. Honestly, I like to bake a simple cake. This cake is simple! And if you love a good frosting, try our Pumpkin Bread with cream cheese frosting.

Why I love this recipe

• It’s simple – no layers, just one pan.
• The frosting is sooo good.
• It feeds a lot of people
• Pumpkin and chocolate are a delicious combo.

Gather these ingredients

• Butter
• Cocoa
• Sugar
• Flour
• Salt
• Eggs
• Baking soda
• Pumpkin pie spice
• Sour cream
• Vanilla

Ingredients for the frosting:

• Butter
• Milk
• Powdered sugar
• Softened cream cheese
• Vanilla
• Pumpkin pie spice

How do you make a Texas Sheet Cake?

1. Combine the butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
2. Add sugar, flour, salt, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. (I use the Pampered Chef Bar Pan.)
3. Bake at 350 for 20 minutes. Make the frosting in the meantime.
4. Make the frosting: Combine butter and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Allow to cool for 15 minutes.
5. Spread frosting over hot cake; cool and serve!

Tips and substitutions:

• With one delicious cream cheese frosting. Make sure and frost the cake when it’s hot out of the oven!
• You have to frost the cake when it’s hot out of the oven.
• You can skip the pumpkin pie spice if you want, and just make the cake chocolate.
• Add chopped pecans or walnuts on top – very good!
• We use the Pampered Chef “bar pan” for this recipe.
• Store covered with plastic wrap or foil on the counter for up to 5 days!

How do you serve this cake?

We love this cake served for dessert with this meatloaf, kale salad, and buttermilk biscuits. It’s a great cozy cake for fall and winter, and it even freezes well!

More fall cake recipes:

• Salted Caramel Apple Cake [Brown Eyed Baker],
• Cinnamon Apple Cream Cake [RE]
• Apple Butter Oatmeal Bars [RE]

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Pumpkin Chocolate Texas Sheet Cake

Enjoy this Pumpkin Chocolate Texas Sheet Cake for your next holiday gathering, served with ice cream. This recipe serves up to 24!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 316kcal

Author Sandy Coughlin

Ingredients

• 1 cup butter
• 1 cup water
• ½ cup cocoa
• 2 cups sugar
• 2 cups flour
• ½ teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 2 teaspoon pumpkin pie spice
• ½ cup sour cream
• 1 teaspoon vanilla

Make the frosting:

• ½ cup butter
• ¼ cup milk plus more if needed
• 1 lb. powdered sugar, sifted about 4 1/4 cups sifted
• 4 oz. cream cheese softened
• ½ teaspoon vanilla
• 1 teaspoon pumpkin pie spice

Instructions

• Combine the butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
• Add sugar, flour, salt, eggs, baking soda, pumpkin pie spice, sour cream, and vanilla; mix well. Pour into a 15x10x1-inch jelly roll pan. (I use the Pampered Chef Bar Pan.)
• Bake at 350 for 20 minutes. Make the frosting in the meantime.
• For frosting, combine butter and milk in a saucepan; bring to a boil. Add remaining ingredients and mix well with electric mixer. Allow to cool for 15 minutes.
• Spread frosting over hot cake; cool and serve!

Notes

Updated from Sept. 2018.

Nutrition

Calories: 316kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 210mg | Potassium: 66mg | Fiber: 1g | Sugar: 36g | Vitamin A: 472IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg

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Just in time for autumn gatherings, grab the shopping list for this Fall Mini Pie Dessert Board. We so love this “mini pie charcuterie” dessert, and we think your guests will, too! Inspired from our Epic Summer Mini Pie Board — these dessert boards are a big party hit!

Fall Mini Pie Charcuterie

This Fall Mini Pie Charcuterie (dessert tray) is epic for a large gathering! Maybe it’s a soup potluck, where you are in charge of desserts (you can really stack the pies high), or you’re hosting a fall dessert party or setting out Thanksgiving desserts. We adore these mini pies. Mix up your favorite mini pies and serve with fresh whipping cream. [Order online in the recipe below.]

Think pumpkin pie, pecan pie, apple pie, and feel free to add berry pies! And you can buy sweet potato pie.

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These roasted butternut with arugula crostini bites not only looks stunning but also comes together quickly, making it perfect for both casual get-togethers and special occasions. Each bite is finished with a drizzle of honey and crumbled bacon for a savory touch, making these crostini an unforgettable starter for any fall gathering.

Butternut Squash Appetizer

It’s such an easy recipe to make, and pretty with fall colors, too. I often double the recipe for the roasted butternut and save some to add to a pot of soup. The combination of flavors will impress your guests without keeping you in the kitchen for long. I love to serve these with a big pot of chili on a chily fall day :)

Why I love this recipe

• Perfect for fall entertaining and Thanksgiving!
• Every bite is fresh and vibrant and the colors look beautiful on a plate or charcuterie board.
• The crispy bacon and drizzle of honey on each crostini is a crowd pleaser.

Gather these ingredients

• Extra virgin olive oil
• Butternut squash – peeled and chopped into ½ inch pieces
• Salt
• Pepper
• Bacon – sliced, cooked and crumbled
• Goat cheese
• Baby arugula
• Honey
• Baguette bread – sliced

How to make this Butternut Squash Appetizer

1. Preheat the oven to 425 degrees F.
2. Peel and cube the butternut squash into ¾ “ cubes, toss lightly with olive oil, salt, and pepper.
3. Place on a baking sheet, and bake for 25-35 minutes or until the squash is tender.
4. Slice baguette bread.
5. Drizzle with olive oil and toast lightly in the oven for 2-3 minutes.
6. Assemble the baguette slices with goat cheese, then top with arugula, a few pieces of the baked butternut squash, and crumbled bacon. Lightly salt and pepper.
7. Drizzle with honey.
8. Serve and enjoy!

Tips & substitutions

• If goat cheese isn’t your favorite, try using feta, ricotta, or cream cheese for a different taste and texture.
• Swap the bacon for crispy prosciutto or pancetta, or leave out the meat for the vegetarian option.
• Instead of honey, you can glaze the crostini with maple syrup or a balsamic glaze.
• If you don’t have a baguette, you can use sourdough or ciabatta bread as a base.
• You can use spinach leaves instead of arugula.
• You can use roasted sweet potatoes instead of butternut squash. 

Serving suggestions

This Butternut Squash Appetizer pairs perfectly with your favorite fall-time soup or as part of a grazing board, accompanied by baked brie, stuffed mushrooms, or roasted Brussels sprouts. 

Storage

Place any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, store the components separately–keep the roasted butternut squash, bacon, and goat cheese in separate containers. 

What’s your favorite squash to cook with in the fall?

I’ve used butternut squash in many recipes like these

• Butternut Squash Rosemary Soup
• Butternut Squash Cheesecake
• Pear Butternut Squash Breakfast Casserole
• Chili with butternut squash

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Butternut Squash Appetizer

This Butternut Squash Appetizer blends roasted squash, peppery arugula, creamy goat cheese, and bacon for a fresh, delightful fall bite!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8

Calories 245kcal

Author Sandy Coughlin

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 lb butternut squash peeled and chopped into ½ inch pieces
• salt and pepper
• 4 ounces goat cheese room temperature
• 6-8 slices bacon cooked and crumbled
• 1.5 ounces fresh baby arugula
• Honey
• 1 loaf baguette bread sliced

Instructions

• Preheat oven to 425 degrees. Peel and cube the butternut squash into ¾″ cubes, toss lightly with olive oil, salt, and pepper. Place on baking sheet, and bake for 25-35 minutes until tender.
• Slice baguette bread. Drizzle with olive oil and toast lightly in the oven for 2-3 minutes.
• To assemble, spread the baguette slices with goat cheese, then top with argula, ending a few pieces of roasted butternut squash, ending with crumbled bacon. Lightly salt and pepper. Drizzle with honey. Serve!

Notes

Reposted from November 2015.

Nutrition

Calories: 245kcal | Carbohydrates: 22g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 358mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6306IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 2mg

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Oh, I love a good fall time appetizer! The simplest things remind us of our blessings–like friends around the table, a big pot of soup, and even sitting next to a fire and enjoying a yummy appetizer. These Butternut Endive bites are the ultimate autumn appetizer! Every bite is delicious and I keep this recipe ready at all times when I know we have gluten-free guests coming over.

Butternut Endive Appetizer

The butternut is roasted, and then served warm on top of the soft cheese and drizzled with a little balsamic glaze. These little endive cups are perfect for fall and November, and great to bring to a party!

Have you thought about hosting an appetizer party? Warm and welcoming, the host provides the drinks, and everyone brings their favorite bite. No fussy or formal setting, just sit around the table and dig in!

Why I love this recipe

• It’s fun to have an appetizer party, where everyone brings an appetizer for dinner. This recipe is a great gluten-free app!
• You can roast the butternut ahead of time.
• They only take a few minutes to assemble, and serve!
• Serve on a platter or serve on the big board.

Gather these ingredients

• Butternut squash (you can buy it whole and roast yourself, or buy it already cut in small pieces)
• Olive Oil
• Salt
• Endive – you can use either green or red or both
• Balsamic glaze
• Fresh rosemary
• Boursin cheese (Garlic & Fine Herbs Gournay Cheese – or any flavor)

How to a make Butternut Endive Appetizer

• Preheat oven to 450 degrees.
• Drizzle butternut squash with olive oil; lightly salt.
• Arrange squash on a baking sheet (I line with parchment paper for easy clean up).
• Roast until squash is tender and lightly browned, about 20 minutes.
• Remove the endive leaves from the bulb; lay on a plate.
• Spread about 1 tsp. of Boursin on the leaves.
• Place 3-4 small pieces of roasted butternut on the leaves.
• Arrange on a platter.
• Drizzle with balsamic glaze.
• Sprinkle with finely chopped rosemary.
• Serve!

Tips and substitutions:

• The butternut doesn’t have to be hot, it can be cool, and even made ahead of time. But it is quite delish when it’s warm and sort of melts the cheese a bit.
• I love to cook with rosemary this time of year. It’s the herb of friendship, a fragrant, evergreen scent that is so delicious, with so many health benefits, too. They say rosemary boosts the memory and immunity, it improves your mood, and it relieves pain.
• But you can also swap out the rosemary for fresh thyme – also very tasty.
• In place of butternut, you can use fresh pears (Pear and Cranberry Bites).
• If you don’t have balsamic glaze you can use balsamic vinegar, but it will be more tart (and less sweet). We love Delallo brand of balsamic glaze, but any brand works.

Serving

This endive dish is great served on any big board, but also to set out of plate and fill it up. There are so many endive options. We also love this served with this soup, these muffins, and this cider! A wonderful fall menu.

More endive recipes you may want to try while you are here:

• Easy Endive Walnut Appetizer
• Apple Endive Appetizer
• BLT Endive Bites
• Thai Chicken Salad on Endive

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Butternut Endive Appetizer

This Butternut Endive Appetizer are bites of endive cups filled with roasted butternut squash, soft cheese, with a drizzle of balsamic glaze.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 103kcal

Author Sandy Coughlin

Ingredients

• 12 oz butternut squash cut into small pieces (about 2 ½ cups)
• Olive oil
• Salt
• 3 endive leaves removed
• Balsamic glaze
• Fresh rosemary finely chopped
• 2 ounces Boursin Garlic & Fine Herbs Gournay Cheese

Instructions

• Preheat oven to 450 degrees.
• Place the butternut squash on a small cookie sheet, lined with parchment paper.
• Drizzle with olive oil; salt.
• Bake in the oven for 20 minutes, until squash is tender.
• Remove the endive leaves from the bulb; lay on a plate. Spread about 1 tsp. of Boursin on the leaves.
• Place 3-4 small pieces of roasted butternut on the leaves.
• Arrange on a platter; drizzle with balsamic glaze.
• Sprinkle with finely chopped rosemary and serve!

Notes

Reposted from October 2018.

Nutrition

Calories: 103kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Cholesterol: 10mg | Sodium: 110mg | Potassium: 906mg | Fiber: 8g | Sugar: 2g | Vitamin A: 11001IU | Vitamin C: 27mg | Calcium: 151mg | Iron: 2mg

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This fall dessert board is made entirely from store bought ingredients. It only takes 10 minutes to put together with fall fruits in season, chocolate, and cake bites! Most of you know I love hosting parties and firmly believe that sweet and savory snacks are the key to a successful party. I usually set out a beautiful epic charcuterie board, or chips and salsa, but this time, I decided to create a sweet bites board to go with it. 

Fall Dessert Charcuterie Board

This dessert spread is beautiful to enjoy on Halloween night, a Harvest party, or to serve for Thanksgiving or any fall gathering. We made this on our 26-inch big board (food safe, with a lip, so the food stays on the board). It’s easy to carry and move from the kitchen to the dining room table, too (with under-cut handles).

Host an old-fashioned dessert night and serve this board with hot drinks, like our Hot Buttered Rum, Russian Tea, coffee, or even hot chocolate. Just stop off at your local bakery for cake bites, fruit, caramel dip, and whip your own cream, and you’re nearly done.

Why I love this recipe

• Customizing your spread is what makes a dessert charcuterie board special.
• It makes a beautiful dessert presentation for “bites” where you don’t need to set out forks.
• The recipe comes together in 10 minutes.
• Perfect for any fall gathering or holiday.

I’ll show you exactly how to create this stunning dessert, including all my best food styling tips on how to put it together – in 10 minutes. Since this dessert doesn’t technically have any meat on it, it’s not a “charcuterie board” but you often see these terms used interchangeably when it comes to grazing boards, fruit and cheese platters, dessert boards, etc.

Once you’ve done your shopping and have all of the treats on hand, assembling the board takes very little time, and the results are so impressive! 

Gather these ingredients

• Caramel dip, warm for dipping
• Mini cinnamon rolls
• Cheesecake bites – storebought
• Pumpkin cake bites– storebought
• Chocolate cake bites– storebought
• Mini pecan tarts– storebought
• Red grapes
• Green grapes
• Green pears
• Red pears
• Green apples
• Red apples
• Dark chocolate bar
• Heavy whipping cream
• Creme fraiche
• Powdered sugar
• Vanilla extract
• Pinch of salt

How to make a Fall Dessert Charcuterie Board

Make the whipping cream

1. To a small bowl, add the heavy whipping cream and whip, using a hand mixer, until thickened, 3-4 minutes.
2. Add the creme friache, powdered sugar, vanilla, and a pinch of salt. Whip again until creamy (not too stiff), and then pour the cream into a small pretty bowl for serving.

Assemble the board

1. Prepare a large board (we used 26-inch BIG BOARD) and place the whipped cream in the center of the board.
2. Fill a second bowl with the warm caramel dip and place on the board.
3. Make your own design by laying down the mini cinnamon rolls and cake bites and tarts on the board. Place the grapes in 5 or 6 clusters on the board.
4. Lay down the whole pears for garnish, and fill in the open areas with the sliced pears and apples.
5. Fill in any open space with the chocolate pieces.

Tips and substitutions:

• Keep it simple – stop off a the grocery store (no baking needed).
• Replace the caramel dip with Nutella (for your chocolate lovers). 
• Buy whole fruit to slice, or you can buy pre-sliced red and green apples in a bag.
• To make it beautiful, include a mix of shapes, sizes, colors and textures.
• Consider garnishes , besides the whole pears, that might include candies that have fun colors or pretty wrappers or natural elements (such as mini pumpkins in this case).     
• There are two main things to keep in mind with styling:
  1. Start with the biggest, most important items and end with the small filler foods.
  2. Use the principles of grouping and repetition to make your board have a pattern to look beautiful!
  3. Fill in the open spaces with something easy (in this case, broken chocolate pieces). 

How to Choose a Serving Board

Being a big board lover, we have our own assortment (line) of food safe serving boards. Our priority is to use a board with a lip (raised edge), so the food stays in one place and does not fall off. Especially with little hands reaching in – serving boards can quickly become a mess on the counter, so our boards prevent that.

How do I get a BOGO BIG BOARD?

Get 2 boards for holiday entertaining: One at full price, and a second 12×36″ size at 50% off.

Buy the BIG BOARDS, here.

Buy any board, get the 12×36” at 50% off. A $94.50 savings.

• In your cart, add both boards that you are purchasing.
• At checkout, use this code: BOGO50
• $94.50 will be removed from your total.

Enjoy BOTH boards that you are purchasing when they arrive for fall entertaining! It’s fun to serve 2 or 3 at a time, depending on the theme of the party!

More Fall Desserts you may want to try while you are here:

• Lazy Susan Fall Dessert Board
• Pear Tart with Puff Pastry
• Hood River Fresh Apple Cake
• Chocolate Harvest Cake

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Fall Dessert Charcuterie Board

Create a Fall Dessert Charcuterie Board made with sweet treats (cake bites, chocolate, cinnamon rolls, and fruit) for a holiday gathering. Served on the 26-inch BIG BOARD.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 24

Calories 398kcal

Author Sandy Coughlin

Equipment

• 1 26-inch food safe BIG BOARD

Ingredients

• 1 cup caramel dip warm for dipping
• 13 oz mini cinnamon rolls
• 13 oz cheesecake bites
• 13 oz pumpkin cake bites
• 13 oz chocolate cake bites
• 1 pound mini pecan tarts
• 4 cups red grapes
• 2 cups green grapes
• 2 whole pears garnish
• 2 red pears cored and sliced
• 2 green apples cored and sliced
• 2 red apples cored and sliced
• 4 oz dark chocolate broke into pieces

Whipped Cream

• 1 cup heavy whipping cream
• ¼ cup creme fraiche
• ¼ cup powdered sugar
• ½ tsp vanilla extract
• Pinch of salt

Instructions

Whip the cream

• In a small bowl, add the heavy whipping cream and whip with a hand mixer until thickened, 3-4 minutes.
• Add the creme friache, powdered sugar, vanilla, and a pinch of salt. Whip again until creamy (not too stiff), and pour into a small pretty bowl for serving.

Assemble the board

• Prepare a large board (we used 26-inch BIG BOARD) and place the whipped cream in the center of the board.
• Fill a second bowl with the warm caramel dip and place on the board.
• Make your own design by laying down the mini cinnamon rolls and cake bites and tarts on the board.
• Place the grapes in 5 or 6 clusters on the board.
• Lay down the whole pears for garnish, and fill in the open areas with the sliced pears and apples. Fill in any open space with the chocolate pieces or other bites (snacks).

Nutrition

Calories: 398kcal | Carbohydrates: 66g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 453mg | Potassium: 349mg | Fiber: 4g | Sugar: 40g | Vitamin A: 217IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 3mg

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I love a good French Toast for a weekend breakfast. And when I think of the fall season, I start getting excited for the holidays! A breakfast or brunch board is a fun way to bring people together in the warmth of your home. Probably the favorite day of the week for a breakfast board is a Sunday!

Fall French Toast Breakfast Board

Here’s a Fall French Toast Board made with Challah French Toast (sooooo good)! People all around us are craving fellowship and breakfast boards are a great way to bring people together in a casual setting. There’s really nothing fancy about serving food this way. In fact, I believe it’s more functional than a traditional sit-down meal. It’s functional because it creates a certain hygge, a warm feeling (all the food in one place), a cozy atmosphere.

Why I love this recipe

• Initially you put some time into planning and creating the board, but then once you set it out with the hot food – EVERYONE DIGS IN.
• It’s great for Sunday Brunch.
• You can make the French toast ahead, and then warm in the oven (or even the air fryer).
• Serve it on a big board, depending on the size of your group.

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Oh, do we love gingersnap cookies and pumpkin combined–two fall ingredients that can make a delicious dessert. These pumpkin parfaits with a gingersnap crunch are an elegant homemade dessert, made with warm fall spices. Just think pumpkin mousse (or pudding), combined with whipped cream and cookies for the best Thanksgiving dessert, too!

Pumpkin Gingersnap Parfaits

Similar to our easy Lemon Cheesecake Mousse, this recipe you can make ahead of time for easy entertaining. Now, that’s my kind of dessert! We made these a few years back on Thanksgiving, and it was the best and easiest desserts we’ve ever made. If you’re not making them for a holiday, they pair well with soup, salad, or any fall, cozy meal. (more…)

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